. PULLET. 35 



The following recipes for cooking clams, are from 

 America, and will no doubt be acceptable; especially 

 if the experiment of acclimatizing these shellfish on 

 our shores should prove successful. 



Clam Soup. Take 50 clams, 1 quart of milk, 1 pint 

 of water, 2 tablespoonfuls of butter. Drain off the 

 liquor from the clams, and put it over the fire with a 

 dozen whole peppers, a few bits of cayenne pods, half 

 a dozen blades of mace, and salt to taste. Let it boil 

 for ten minutes, then put in the clams and boil half an 

 hour quite fast, keeping the pot closely covered. If 

 you dislike to see the whole spices in the tureen, strain 

 them out before the clams are added. At the end of 

 the half -hour, add the milk, whicbh as been heated to 

 scalding, not boiling, in another vessel. Boil up again, 

 taking care the soup does not burn, and put in the 

 butter. Then serve without delay. If you desire a 

 thicker soup stir a heaping tablespoonful of rice-flour 

 into a little cold milk, and put in with the quart of 

 hot.* 



Hard Clam Soup. Take 50 large or 100 small sand 

 clams, and their liquor, from the shells; strain the 

 liquor; add to it a quart of milk and water each; if 

 the clams are large, cut each in two and put them into 

 it ; set them over a moderate fire until the clams are 

 tender (about one hour) ; skim it clear ; put to it half 

 a pound of butter crackers rolled fine ; cover the pot 

 for ten minutes, then add a quarter of a pound of 

 sweet butter, and serve hot.f 



To boil Hard Clams. Wash the shells until they are 

 perfectly clean, then put them into a kettle, with the 



* * Common Sense in the Household,' by Marion Harland. 

 t Mrs. Crowen's * American Lady's Cookery Book.' 

 D 2 



